Root Vegetable Pot Pie

I have a weakness for pot pies. There’s a memory that I can still picture, sitting in my grandmother’s kitchen, smell of the pot pie in the oven. It’s comforting to me and one of the reasons I love making pot pies. This root vegetable version has quite a few ingredients but is primarily just a lot of chopping. It’s hearty, filling, and can easily be doubled or tripled depending on how many people you need to feed. Also feel free to swap the root vegetables based on what you have/what you can find!

Vegetable Pot Pie

variations

As mentioned above, you can really use whichever roots you have on hand for this root vegetable pot pie. I recommend keeping the turnips and/or celeriac to a lower amount so that the flavors stay balanced. I also like to swap out the flours-spelt and rye flour make for a lovely biscuit flavor.

Root Vegetables: Any root vegetables would be great in this pot pie. Try it with sweet potatoes and celeriac.

Legumes: This recipe would also be good with cannellini or pinto beans.

Crust: Try this pot pie with a traditional crust. I use this recipe for a whole wheat crust.

Instructions

In a medium bowl, combine whole wheat flour, baking powder and salt. Add in butter and work into flour mixture until dough resembles a coarse meal. Pour in heavy cream and yogurt. Stir until just combined and keep in the refrigerator until ready to use.

Preheat oven to 375°F.

In a dutch oven, heat olive oil over medium heat. Add in leeks and sauté until tender and fragrant, about 5 minutes. Add garlic, rutabaga, potato, carrots, parsnips and herbs. Pour in vegetable broth, stir, and bring to a medium boil.

As vegetables are cooking, combine milk and flour in a jar with lid. Shake until well combined.

Pour milk into dutch oven and stir to combine, cooking another 5 to 10 minutes until sauce has thickened. Stir in the white beans.

Using a large spoon (about 3 tablespoons), portion out dough, slightly flatten and drop into dutch oven.

Transfer into oven and bake for 25 to 30 minutes until biscuits are browning. Finish with a sprinkle of parsley and serve.

Notes

Tips & Tricks: Cover your dutch oven to bring the broth to a boil more quickly. This will also help preserve the crispness of the root vegetables.

Smaller diced vegetables will cook more quickly while larger chopped vegetables will retain more crispness. Depending on your preference, you can adjust the size of the vegetables and the cook time on the stove.

Nutrition

Did you make this recipe?

If you’re new to experimenting with root vegetables, rutabaga is a great place to start. You don’t have to peel it and the flavor is nice but not overwhelming or too bitter. Plus, it works well when combined with other root vegetables like in this vegetable pot pie.

I wonder if I double this in my bigger Dutch oven, if I’ll need to double the biscuits or if it will still be enough to cover the top. What size Dutch oven did you use? This reminds me of the cassoulet, which was sooo delicious.

Hi Daniel- I’d double the biscuits too as the dough wasn’t very much (it barely covered the top of a 3qt dutch oven.) I think if you doubled the recipe entirely and used a 5 or 6qt dutch oven, you would be good to go!

Wow, I really need this in my life right now! Looks so comforting and delicious. I also had a container questions: could I use a 12 inch cast iron skillet to make this? Would I have to double up on everything, including the biscuits, or would the recipe work as is? Thank you very much! 🙂

You can definitely use the cast iron skillet and if I had to guess, the recipe would work as is but your biscuit topping might be a bit more sparse. My dutch oven is around 9″ and the filling would be okay in the 12″.

As a kid, I detested pot pie/shepherds pie or anything of the sort. But as an adult, I took a big scoop of a delicious looking vegetable dish topped with biscuits at a potluck, and wanted to know where this kind of thing had been all my life? This looks like an absolutely delicious cozy meal!! I am pinning this to make myself!

I made this last night and it was really good! I’ve been wanting a good pot pie recipe since becoming vegetarian and I think this is it. I didn’t have rutabaga or white potatoes so I used turnip and sweet potato instead. I also added green peas and doubled the biscuits. I made it in my cast iron dutch oven and it was perfect!! Thanks!

I made this tonight and it was so delicious and easier to make than I’d anticipated! I took your advice and doubled the biscuit recipe to cover more of my 5.5 qt Dutch oven. I used all purpose flour for the biscuits and they came out great. I will definitely make this again because it was such a good hearty vegetarian meal. Thank you!